This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world.
Front Matter....Pages i-xxv
Front Matter....Pages 1-1
Traditional Polish Curd Cheeses....Pages 3-12
“Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary....Pages 13-19
Quark: A Traditional German Fresh Cheese....Pages 21-30
Modernization of the Traditional Irish Cream Liqueur Production Process....Pages 31-44
Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese....Pages 45-53
Karachay Ayran: From Domestic Technology to Industrial Production....Pages 55-61
German Bread and Related Process Technology....Pages 63-73
Production of Pastas with Bread Wheat Flour....Pages 75-89
Front Matter....Pages 91-91
Use of Edible Coatings, a Novel Preservation Method for Nuts....Pages 93-101
Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food....Pages 103-113
Thai Fish Sauce: A Traditional Fermented Sauce....Pages 115-123
Yunnan Fermented Bean Curds: Furu (Lufu)....Pages 125-144
Tempe from Traditional to Modern Practices....Pages 145-160
Modernization of Manufacturing Process for Traditional Indian Dairy Products....Pages 161-174
Yunnan Pu-erh Tea....Pages 175-197
Back Matter....Pages 199-205
